Caramel Peach Upside Down Cake Recipe
A 10-ingredient upside down cake featuring caramel-glazed peach slices baked atop a tender butter cake. Peaches are arranged in a circular pattern on the pan bottom, topped with homemade caramel made from melted sugar and salt. The batter creams butter with white and brown sugars, then incorporates eggs and flour with warm spice notes from nutmeg and almond extract. Baked until golden, then inverted to reveal the glossy caramel and fruit topping.
Ingredients
- 3 ripe peaches, peeled and sliced 1/2 to 3/4 inch
- ¾ cup white sugar, for caramel
- ½ teaspoon kosher salt, for caramel
- ½ cup unsalted butter, room temperature
- ½ cup white sugar, for batter
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract(optional)vanilla extract1/2 teaspoon almond equals 3/4 teaspoon vanillapantrytree_nuts-free
reduces almond flavor
Full guide → - ¾ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt, for batter
- 3 large eggs
- 1 cup all-purpose flourcake flourequalbake
may yield slightly more tender crumb
Instructions
- 1
Preheat oven to 350°F and spray a 9-inch round cake pan with cooking oil.
- 2
Peel peaches and cut into thin slices. Arrange peach slices on the bottom of the prepared pan in a circular pattern.
- 3
Place sugar in a medium skillet over high heat until the edge begins to melt. Reduce heat to medium-low and stir occasionally with a wooden spoon until all sugar melts and turns golden brown.
- 4
Stir salt into the caramel.
- 5
Immediately drizzle caramel over the arranged peaches. The caramel will harden.
- 6
In a stand mixer with paddle attachment, cream together butter, white sugar, brown sugar, vanilla, almond extract if using, baking powder, nutmeg, and salt until fluffy and light in color.
- 7
Add eggs one at a time, beating after each addition and scraping down the bowl. The batter may appear broken or grainy.
- 8
Add flour and mix slowly until absorbed.
- 9
Carefully pour cake batter over peaches without disturbing their pattern. Use a butter knife or offset spatula to spread batter to the edges of the pan.
- 10
Bake for 35 to 45 minutes until a toothpick inserted in the center comes out clean and edges pull away from the pan.
- 11
Cool the cake on a wire rack for 5 minutes. Run a thin butter knife around the edge of the cake.
- 12
Invert a serving plate or cake stand on top of the pan. Flip the pan and plate together so the cake releases onto the plate.
- 13
Cool for 30 to 45 minutes and serve warm or at room temperature.
Tips
Use a skillet with a silver bottom if available for more even caramel heating.
Do not stir the caramel excessively once sugar begins melting to avoid crystallization.
If the batter appears broken or grainy after adding eggs, it will come together once flour is incorporated.
Use a butter knife or small offset spatula to spread batter carefully so peach slices stay in place.
Good to Know
Cover and refrigerate for up to 3 days. Cake may be frozen, wrapped tightly, for up to 1 month.
Peaches can be peeled and sliced up to 4 hours in advance. Store covered in the refrigerator. Prepare dry ingredients and measure wet ingredients the day before.
Serve warm or at room temperature with whipped cream, vanilla ice cream, or Greek yogurt.
Common Mistakes
Do not skip cooling for 5 minutes before inverting; the cake needs slight structure to release cleanly.
Do not stir caramel constantly; allow it to melt undisturbed until edges are golden to prevent crystallization.
Do not overmix the batter after adding flour; mix only until flour is absorbed to keep cake tender.
Do not disturb the peach arrangement when pouring batter to preserve the finished presentation.
Substitutions
Nut-Free Alternatives
reduces almond flavor
Full guide →